Spinach and Cheese Frittata
Spinach and Cheese Frittata is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by India Food Network on YouTube.
Prep: 21 min | Cook: 20 min | Total: 51 min
Cost: $11.26 total, $2.82 per serving
Ingredients
- 2 bunches Spinach (washed and trimmed)
- 2 stalks Spring Onions (white and green parts sliced thin)
- 2 cloves Garlic (peeled and grated)
- 1 cup Cooking Cheese (shredded; mozzarella or cheddar work well)
- 5 pieces Sun‑Dried Tomatoes (finely chopped)
- 250 g Paneer (cut into small cubes)
- 0.25 cup Milk (whole or 2% milk)
- 4 large Eggs (room temperature)
- 1 tsp Mustard Powder (optional, for subtle tang)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Dry‑roast the spinach
Heat a non‑stick skillet over medium heat. Add the washed spinach bunches and toss continuously until just wilted, about 3 minutes. Do not add any oil.
Time: PT3M
Add aromatics
Slice the spring onions thinly and grate the garlic directly into the skillet. Stir for another 2‑3 minutes until the onions soften. Turn off the heat and set aside to cool.
Time: PT4M
Whisk the eggs
In a large mixing bowl, crack the four eggs and whisk vigorously until the mixture doubles in volume and becomes frothy.
Time: PT2M
Combine cheese, paneer and seasonings
Add the cubed paneer, shredded cooking cheese, chopped sun‑dried tomatoes, milk, mustard powder, salt, and pepper to the whisked eggs. Mix until everything is evenly distributed.
Time: PT3M
Incorporate the spinach mixture
Fold the cooled spinach‑onion mixture into the egg‑cheese bowl, making sure no excess water drips in. Stir gently to combine.
Time: PT2M
Transfer to baking tray
Pour the batter into a lightly greased aluminum baking tray (or line with parchment). Smooth the top with a spatula.
Time: PT2M
Bake the frittata
Place the tray in a pre‑heated oven at 180°C and bake for 20‑25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Time: PT20M
Temperature: 180°C
Rest and serve
Remove the frittata from the oven, let it rest for 5 minutes, then cut into wedges and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 6 g
- Fat
- 18 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs, Milk, Cheese, Paneer
Ingredient Substitutions
- Instead of Spinach: Kale, Swiss chard
- Instead of Spring Onions: Leeks, Green onions
- Instead of Garlic: Garlic paste
- Instead of Cooking Cheese: Cheddar, Monterey Jack
- Instead of Sun‑Dried Tomatoes: Olives, Mushrooms
- Instead of Paneer: Firm tofu
- Instead of Milk: Plant‑based milk
- Instead of Eggs: Egg substitute (for vegans)
- Instead of Mustard Powder: Dry mustard
Equipment Needed
- Non‑stick Skillet
- Mixing Bowl
- Whisk
- Grater
- Knife
- Cutting Board
- Measuring Cups
- Aluminum Baking Tray
- Oven
- Oven Mitts
Critical Steps — Do Not Skip
- Dry‑roast spinach without oil to avoid excess moisture.
- Whisk eggs until doubled in volume for a fluffy texture.
- Ensure the spinach‑onion mixture is fully cooled before adding to eggs.
- Bake until the top is golden brown; underbaking leaves a soggy center.
Chef Tips from the Video
- Add a pinch of nutmeg to the egg mixture for extra depth.
- For a herbaceous note, sprinkle fresh cilantro or basil just before serving.
- Use a parchment‑lined tray for effortless cleanup.
Troubleshooting
Frittata is watery or soggy.
Pat the wilted spinach dry before mixing, and ensure the skillet is not over‑cooked which releases excess liquid.
Top is not browning.
Switch the oven to broil for the last 2‑3 minutes, watching closely to avoid burning.
Eggs are undercooked in the center.
Increase baking time by 5 minutes and check with a toothpick; the center should be set and no liquid should ooze.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Can be frozen for up to 1 month; reheat gently to avoid dryness.
Room temperature: Do not leave out more than 2 hours.
Make-Ahead Tips
- Prepare the egg‑cheese mixture and keep it refrigerated for up to 12 hours before baking.
- The frittata reheats well in a 150°C oven for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of Spinach Paneer Frittata in Indian cuisine?
While frittata originates from Italy, Indian home cooks have adapted it by incorporating paneer and local spices, creating a fusion dish that reflects India's love for egg‑based breakfasts and the popularity of paneer in vegetarian meals.
What are the traditional regional variations of frittata in Indian cuisine?
In North India, cooks often add paneer, green chilies, and coriander, whereas South Indian versions may include curry leaves, mustard seeds, and coconut. The veg version presented by India Food Network highlights the North Indian paneer influence.
How is Spinach Paneer Frittata traditionally served in Indian households?
It is typically served warm, cut into wedges, and accompanied by a side of fresh chutney, yogurt, or a simple salad of cucumber and tomato. It can be a standalone brunch or part of a larger thali.
What occasions or celebrations is Spinach Paneer Frittata associated with in Indian culture?
The dish is popular for weekend brunches, festive family gatherings, and as a protein‑rich option during fasting periods when dairy is allowed but meat is not.
What makes Spinach Paneer Frittata special or unique in Indian cuisine?
It blends the fluffy texture of a classic frittata with Indian flavors like mustard powder and paneer, offering a high‑protein, low‑oil vegetarian option that suits both Western and Indian palates.
What are the most common mistakes to avoid when making Spinach Paneer Frittata?
Common errors include over‑cooking the spinach, which releases too much water, not whisking the eggs enough for fluffiness, and under‑baking, which leaves a soggy center. Follow the critical steps to ensure a perfect result.
Why does this Spinach Paneer Frittata recipe use dry‑roasting for spinach instead of sautéing with oil?
Dry‑roasting reduces added fat and prevents excess moisture, keeping the frittata light and allowing the natural flavor of spinach to shine while maintaining a healthier profile.
Can I make Spinach Paneer Frittata ahead of time and how should I store it?
Yes, you can bake it a day ahead, let it cool, then refrigerate in an airtight container. Reheat gently in a 150°C oven for about 10 minutes or enjoy cold as a protein‑rich snack.
What does the YouTube channel India Food Network specialize in?
India Food Network focuses on easy‑to‑follow Indian home‑cooking recipes, often blending traditional flavors with modern techniques and offering tips for healthy, everyday meals.
How does the YouTube channel India Food Network's approach to Indian cooking differ from other Indian cooking channels?
India Food Network emphasizes quick, ingredient‑friendly dishes that require minimal oil and equipment, showcasing fusion twists like the Spinach Paneer Frittata while still honoring authentic flavor profiles.
Last updated: September 6, 2026
